These Grilled Little Potato Skins are a perfect summer recipe done on the barbecue and not heating up the house by putting on the oven.
- Heavy duty foil
- Grapefruit spoon
- 1.5 lbs Little Potatoes
- 1/4 cup olive oil, divided
- (To taste) kosher salt
- 5 to 6 slices good quality bacon, cooked crisp, and sliced or crumbled
- 1 cup cheddar cheese, grated
- (For garnish) sour cream and chives
In a large piece of heavy duty foil place in the potatoes and drizzle with 1/8 cup olive oil.
Sprinkle on the kosher salt and toss to coat. Seal up the foil pouch and grill on medium-high indirect heat for 35 to 40 minutes or until just done. Let cool to touch.
Slice potatoes in half lengthwise. Scoop out a small amount from each potato and reserve for another use. Using a grapefruit spoon works well, careful not to take out too much potato or to puncture the skin. Lay out on a tray and brush the open sides with the remaining olive oil.
Grill cut-side down on medium-high to get grill marks. Place on a foil tray.
Fill each skin with a small amount of cheddar cheese and then bacon, (you can make them to this point ahead of time and refrigerate).
Place the foil tray on the grill on indirect heat again and close lid. Grill until the cheese melts.
Top each skin with a dab of sour cream and chives.